Name: Pork Chops Stuffed with Prunes And Pine Nuts
Ingredients: === STUFFING ===; 12 oz Prunes; stones removed; 3/4 c Port wine; 1 tb Olive oil; 3 tb Pine nuts; 1/2 ts Salt; 1/4 ts Freshly-ground black pepper; === PORK CHOPS ===; 6 Loin pork chops; thick-cut on the bone; (about 8 ounces each); 1 ts Salt; 1/2 ts Freshly-ground black pepper; 1 tb Olive oil; 6 md Shallots; finely chopped; 1/2 c Port wine; 2 c Beef broth; reduced by half; 2 tb Unsalted butter; cut into 4 pieces; 2 ts Lemon juice

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Niger	Toohot07	6	servings

INGREDIENTS

		=== STUFFING ===
12	oz	Prunes; stones removed
3/4	c	Port wine
1	tb	Olive oil
3	tb	Pine nuts
1/2	ts	Salt
1/4	ts	Freshly-ground black pepper
		=== PORK CHOPS ===
6		Loin pork chops; thick-cut on the bone
		(about 8 ounces each)
1	ts	Salt
1/2	ts	Freshly-ground black pepper
1	tb	Olive oil
6	md	Shallots; finely chopped
1/2	c	Port wine
2	c	Beef broth; reduced by half
2	tb	Unsalted butter; cut into 4 pieces
2	ts	Lemon juice

INSTRUCTIONS

In a medium saucepan, combine the prunes with enough water to cover them by
1/4-inch. Bring to a boil and reduce the heat. Simmer gently, uncovered,
for 20 minutes. Add 1/2 cup of the port and bring back up to the boil.
Immediately reduce the heat to low, cover the pan and simmer for 15
minutes. Remove from the heat, drain the prunes, coarsely chop, and set
them aside. Reserve the liquid. In a medium skillet, heat the olive oil
over medium heat. Saute the pine nuts, stirring frequently for 1 or 2
minutes, until golden. Add the prunes and the remaining 1/4 cup of port to
the pan. Continue cooking and stirring until the liquid is reduced to a
glaze. Stir in the salt and pepper and cool to room temperature. Cut
horizontally into the edges of the pork chops almost to the bones to create
a pocket for the stuffing. Stuff the chops loosely (if there is leftover
stuffing reserve it for the sauce). Secure the edges of each chop with 2
toothpicks. Season the chops generously with salt and pepper. Preheat the
oven to 350 and place a roasting pan in it to heat it up. Heat a large,
heavy and well-seasoned skillet over medium-high heat until very hot. Sear
the chops for about 1 1/2 minutes on each side. Transfer the chops to the
pan in the oven and finish cooking them for about 20 minutes, until the
chops are done through. Meanwhile, add the oil to the skillet which you
used to sear the pork. Over medium-low heat, saute the shallots for 6 to 8
minutes, until translucent. Add the port, beef broth, and the reserved
prune-cooking liquid to the pan and, if there was any filling leftover
after stuffing the chops, add it now. Increase the heat to high and reduce
the liquid, uncovered, until it is thickened and saucy, stirring
frequently. Stir in the butter and lemon juice until the butter is
completely absorbed. Serve the chops immediately, spooning the sauce over
the top. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6261 broadcast 04-22-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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